Cupcakes are everybody’s favorite treat, but they’re no good without a deliciously sweet frosting. Here’s a simple and quick buttercream frosting recipe that’s better than the one at the store.
1/2 cup (1 stick) butter, at *room temperature
1 teaspoon vanilla extract
3 cups powdered sugar
1-2 tablespoons milk
Optional: Fruit preserves for flavoring
*It is extremely important your butter is soft. If it is not at room temperature, your butter could curdle and you’ll have a giant mess. Let it sit out on your counter 30-60 minutes before you start making your buttercream.
For my cupcakes, I decided to make a strawberry buttercream, so I’m using strawberry preserves. Of course, you can omit this or use any flavor you want.
First, you want to add your butter, vanilla, and desired flavor. Mix until its fluffy and combined.
Next, add in the powdered sugar. You will want to do this part slowly, adding in about a cup at once. Make sure your mixer is on low or you will get a powdered sugar facial. Also, make sure you keep scraping down the sides of your bowl, as a lot of the ingredients tend to stay there and not get incorporated.
Once all of your powdered sugar is added, mix in the milk. Pour in one tablespoon at a time and see how the frosting is coming along. If it’s too thick, add in the last tablespoon. If it’s too runny, add in more powdered sugar. Keep doing this until your frosting is at the perfect consistency.
Now you’re done, and ready to frost your cupcakes. You can grab a piping bag, a zip-lock bag, or do it the old fashioned way and frost it on with a knife.
*You can add a few drops of red food coloring to your frosting if you want the color to be more vibrant.
This recipe is delicious and simple, perfect for any cupcake combination. You’ll never want to use store-bought frosting again.